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Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate pro...

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Detalles Bibliográficos
Autores principales:	Landim, Ana Paula Miguel, Tiburski, Julia Hauck, Mellinger, Caroline Grassi, Juliano, Pablo, Rosenthal, Amauri
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914325/ https://www.ncbi.nlm.nih.gov/pubmed/36766158 http://dx.doi.org/10.3390/foods12030630

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